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Baked Chicken Sandwich
2 cups Chopped chicken
1 can Mushroom soup
1 can Franco-American gravy mix
2 tablespoons Chopped pimento
2 tablespoons Chopped onion
1 can Water chestnuts; chopped
4 Hard-boiled eggs; chopped,
1/2 cup Chopped bell pepper
16 slices of bread
SAUCE
2 cups Medium white sauce
1 can (small) mushrooms
4 ounces Cheese; grated
DIP INGREDIENTS
4 Eggs
2 tablespoons Milk
Crushed potato chips |
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SANDWICHES: Mix all ingredients except bread. Spread sandwiches, wrap in foil and freeze until ready to use. To use, dip in 4 beaten eggs mixed with 2 tablespoons milk, then into crushed potato chips. Bake at 300ºF. for 1 hour. SAUCE: Mix all ingredients and heat until cheese is melted. FROM MAUDE CAINE HOWE From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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